Improve Your Favorite Thanksgiving Pies With Some Miso
Thanksgiving menus aren’t exactly a cradle of innovation. Some people refuse to get involved with tradition, and customizing a classic can be a real gamble, especially when it comes to pie. But if you’re tired of the same old pumpkin and pecans, add some miso paste and watch tough traditionalists and radical anarchists fight for the last bite.
Party tarts tend to have a rich, warm end in the flavor spectrum, which means they really do sing with a little salt. Miso has both salt and umami, but it also has a toffee sweetness that is great for desserts, especially those containing brown sugar, maple syrup, and spices. It’s the perfect combination, and the effect is so subtle that most people won’t notice the miso. They’ll just notice that your cake is really good .
Almost every traditional Thanksgiving pie tastes better with a little miso. Pumpkin or sweet potato tarts take on extra zesty depth, apple tart takes on a buttery caramel note, and even sugar bomb nut tart becomes complex and very nutty. You can use any type of miso you like, remembering that each type of miso has its own flavor and strength. Light yellow miso is softer and sweeter than dark red varieties, which are highly salty and funky. For consistency reasons, opt for completely smooth miso and save rustic slices for soups and marinades. Whatever you use, you don’t need much: start with a teaspoon, try it, and continue.
As for how to actually mix it, my favorite is ghee – just add some miso, melt on the stove top or microwave, and stir well. Warm custard fillings will dissolve miso just fine, especially if you beat it with a blender. For the apple pie, add some miso to the macerated juice, turn everything into syrup, and stir with the apples before baking. Keep in mind: People will demand that they know why your pie is so damn good, so be prepared for a ton of requests for recipes. Of course, it’s up to you whether you reveal your secret ingredient or not.